Teff Rosemary Nut Crackers
- 1 cup Maskal Teff flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 2 tablespoons coconut sugar
- 2 tablespoons agave, honey or maple syrup
- ½ cup dried fruit, chopped (I used dried cranberries and apricots)
- ¼ cup pumpkin seeds, toasted
- ¼ cup pecans, toasted and chopped
- 2 tablespoons sesame seeds
- 2 tablespoons flaxseed
- 1 tablespoon fresh rosemary, finely chopped
- Preheat oven to 350°F. Spray an 8˝ x 4˝ loaf pan with non-stick spray.
- Mix together the flour, baking soda and salt in a large bowl.
- Add the buttermilk and sweeteners.
- Stir in the dried fruit, nuts, seeds and rosemary just until combined and everything is wet.
- Pour into prepared loaf pan. Bake for about 35 minutes or until golden and springy to the touch.
- Remove from pan and let cool on a wire rack. The cooler the loaf, the easier it is to slice it really thin. Consider putting it in the fridge for a few hours or overnight.
- Slice the loaf as thin as possible and place the slices in a single layer on a baking sheet.
- Bake at 350°F for 10 minutes, then turn them over and bake another 10 minutes until crisp and golden in color.
- Remove from pan and let cool completely on a wire rack. Store in a sealed container or freeze.
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